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Seedy Quinoa Breakfast Cookies

Seedy Quinoa Breakfast Cookies for a Nutritious Morning Boost

These Seedy Quinoa Breakfast Cookies are vegan, gluten-free, and packed with protein, perfect for a quick nutritious start.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 12 cookies
Course: Breakfast
Cuisine: Healthy
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Cooked Quinoa Use leftover cooked quinoa or prepare from dry.
  • 1 cup Rolled Oats Ensure gluten-free if needed.
  • 1/3 cup Raw Pumpkin Seeds Use unsalted for optimal flavor.
  • 1/4 cup Hemp Seeds Can substitute with more chia seeds if unavailable.
  • 2 tablespoons Chia Seeds Substitute flax seeds if preferred.
For the Wet Ingredients
  • 1/4 cup Tahini Can use almond or sunflower seed butter as a substitute.
  • 1/4 cup Maple Syrup Honey can be used in non-vegan versions.
For Flavor & Texture
  • 1/2 teaspoon Baking Soda Helps the cookies rise.
  • 1/4 teaspoon Sea Salt Enhances flavor.
  • 1/2 cup Semisweet Chocolate Chips Ensure dairy-free if needed.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Prepare Quinoa: If you don’t have leftover cooked quinoa, start by rinsing 1/3 cup of dry quinoa under cold water. Cook it in a saucepan with 2/3 cup of water over medium heat for about 15 minutes, or until the water is absorbed and the quinoa is fluffy. Allow it to cool completely.
  2. Preheat Oven: Preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper.
  3. Mix Dry Ingredients: Combine the cooled quinoa, rolled oats, pumpkin seeds, hemp seeds, chia seeds, baking soda, and sea salt in a mixing bowl.
  4. Incorporate Wet Ingredients: Add tahini and maple syrup to the dry mixture, stirring until well combined to form a thick cookie dough.
  5. Shape Cookies: Portion out about 1.5 tablespoons of dough and place it on the prepared baking sheet, pressing each cookie slightly to flatten.
  6. Bake: Place the baking sheet in the oven and bake for 14-18 minutes, until the edges turn golden brown.
  7. Cool and Transfer: Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 14gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 50mgPotassium: 180mgFiber: 2gSugar: 3gCalcium: 3mgIron: 10mg

Notes

Keep dough moist by adding more tahini or maple syrup if necessary. Allow cookies to cool completely for optimal texture. Use a cookie scoop for uniform cookies and store in an airtight container.

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